In a preheated medium pot, add oil and onions, then saute for 3-4 minutes, add garlic and ginger and cook for a further 2 minutes. Add the curry powder and roasted masala allow to cook for a minute or two. Add the lentils, potatoes, vegetable stock and coconut cream. Allow to simmer on a medium heat for 20-30 minutes until the lentils and potatoes are soft and cooked through, add the butter beans, allow them to warm up slightly, season with salt and pepper. Serve the curry with Olive Pride Pooris and some fresh coriander.